Happy new year, I’m starting the year with a delicious roasted butternut squash, garlic potatoes and slow cooked lentils.
A perfect dish to start Veganuary. It’s comforting, simple mid week meal.
-Half of butternut squash sliced
-2 potatoes sliced
-1 cup urid or puy boiled lentils,
-Half a garlic bulb
-Seasoning: 1tsp of salt, pepper, smoked paprika, Kashmiri spice, ground roast cumin.
-Herbs, parsley, coriander, rosemary.
-Half a lemon
-Olive oil to roast.
-Wash the lentils, boil with 1tsp of salt, 1tsp butter 1 hour, or in a pressure cooker.
-Slice your potatoes and scatter them in a roast tray with salt, oil, pepper, garlic, rosemary and paprika. Turning halfway through.
-In the last 10 minutes add the cooked lentils, leave a few tsp for topping. Optional add stemmed broccoli.
-Once cooked, serve with a lovely topping of shaved picked carrots, cabbage, gremolata (check my potato post for recipe ) spring onions and herbs.
👉🏽 Tag me @hey_renu me if you make this! ❤️